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Post by deepfriednew101 on Sept 23, 2021 16:20:20 GMT 1
This is the Information I got when I enquired about Disodium Inosinate, Disodium Guanylate
I use Disodium Inosinate & Disodium Guanylate all the time its typically used at .01% in pre-made food as Premade packaged food TV Dinner Chicken and Processed chicken fingers Disodium Inosinate & Disodium Guanylate is 20 % more powerful the MSG
Disodium Inosinate, Disodium Guanylate, with never more Than 2% is what the Data sheet said.
This is what was recommended as a Blend Mix from supplier ?
But following a 2% rule seems to be what is suggested
I mix the following Super Salt mix 100g salt, 5g Accent, and .5g of disodium inosinate .5g of disodium guanylate
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Post by Silver on Sept 23, 2021 17:31:44 GMT 1
Is your Super Salt mix what you use as the salt when you make 'KFC Like' chicken?
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Post by Silver on Sept 23, 2021 17:34:27 GMT 1
2% = 2/100 = 0.02
5 grams of MSG x 0.02 = 0.1 grams of IMP/GMP
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Post by deepfriednew101 on Sept 23, 2021 18:07:19 GMT 1
it looks correct yes
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Post by deepfriednew101 on Sept 23, 2021 18:09:55 GMT 1
I have always said that both the ingredients Disodium Inosinate, Disodium Guanylate, can be found in most Chicken or Beef Stock Base also if others do not find it easy
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flg
Souschef
Posts: 1,578
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Post by flg on Sept 23, 2021 22:22:39 GMT 1
I have always said that both the ingredients Disodium Inosinate, Disodium Guanylate, can be found in most Chicken or Beef Stock Base also if others do not find it easy Confirmed it is in all the chicken and beef stock cubes and powders I have currently.
The question is how much would using some chicken stock base powder in the KFC recipe change the taste? Then how much to use?
OR
Would it be better to brine the chicken in some?
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Post by Silver on Sept 23, 2021 23:58:50 GMT 1
Here's essentially where I'm going to be when the I+G arrives:
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Post by Silver on Sept 24, 2021 0:14:17 GMT 1
For $19.05 delivered, my 45 grams of I+G should be sufficient to enhance a pinch less than 5 pounds of MSG. That should easily be about a dozen or more lifetimes worth of enhanced MSG.
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Post by Silver on Sept 24, 2021 0:23:55 GMT 1
Does that mean your 'Super Salt' recipe is potentially way high in I+G? What leads me to this thought is my current understanding that I+G is an MSG enhancer, and therefore it's addition weight is to be scaled with reference specifically to MSG.
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Post by deepfriednew101 on Sept 24, 2021 5:38:11 GMT 1
I have always said that both the ingredients Disodium Inosinate, Disodium Guanylate, can be found in most Chicken or Beef Stock Base also if others do not find it easy Confirmed it is in all the chicken and beef stock cubes and powders I have currently.
The question is how much would using some chicken stock base powder in the KFC recipe change the taste? Then how much to use?
OR
Would it be better to brine the chicken in some?
I have used the chicken and beef stock in Both the Brine and the flour seasoning PLUS Gravy making as a general rule I add the stock to a flavor taste if I make a brine I taste the Brine if it has a chicken flavor that I'm comfortable with then I Brine the Chicken. The Brine is to absorb flavor and moisture BOTH. NOT over salt the Chicken. as for the adding to the flour I add it and remember some Soup Bases are Salty and then back off the salt content. Some old timers say that soup bases of the 30's were more salty then current and even referenced them as a flavored salt. I personally leave it as a soup base. What ONE must consider is IN 1939 1940's the cooler and Fridges were VERY limited and everyone had to keep preservation of items from DAY to DAY more then week to week. I like our 2021 thought. Chicken was Brined and cured to preserve the chicken. If you leave a chicken out of a fridge today 2021 or not properly brining. I BET the smell would turn you off enough to NOT make chicken for a while ? CHS Knew the Power of Ginger and Cinnamon, fresh Onions and Garlic plus pickling spices to preserve the chicken in Ice Coolers when he traveled from Place to Place Remember Many of the Early Franchises were NOT chicken stands they were independent Hamburger Places that he got to add chicken as a extra to. Many others were small restaurant's BUT CHS stayed away from them as the CHEF that cooked at many were to High trained to listen to a Country Man who said he could cook chicken. The 1960's chicken was cured more then brined and Always had a cured Red color to the meat man pieces were return as people though it was NOT cooked BUT it usually was it was the Salt Petre of the Day.
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